They’re designed to satisfy an afternoon sweet tooth and hold you over between lunch and dinner.

When I get in the protein ball making zone, I whip up a batch of two flavors for variety and freeze some for down the road.

Give them a go below ↓

FUDGYCHOCOLATE BLISS BALLS

YOU NEED:

1 c raw cashews

1 c raw almonds

2 tbsp flaxseeds

2 tbsp chia seeds

4 tbsp cacao powder, divided in two parts

1 tsp vanilla extract

½ tsp cinnamon

4-5 pitted dates

1/4 c goji berries

Few dashes sea salt

1/4 c cacao nibs

1/4 c unsweetened vanilla almond milk

MAKE IT HAPPEN:

① Pulse nuts in a food processor until a flour-like consistency forms, leaving some bigger pieces if desired.

② Add remaining ingredients, excluding the almond milk, cacao nibs, and 2 tbsp of cacao powder and pulse. Once combined, pour in almond milk and pulse until the mixture becomes a dough. If the mixture is too dry, add in a bit more almond milk.

③ Using your hands, roll the dough into smaller bite-sized balls.

④ Roll the balls in the cacao powder until completely covered. If desired, you may press cacao nibs into some or all of the balls for an added outer layer crunch.

④ Sprinkle some with cinnamon.

⑤ Place balls into freezer for 30 minutes so they can stick together.

⑥ Store in an airtight container for up to 7 days in the refrigerator.

CRANBERRY COCONUT ENERGY BITES

YOU NEED:

1/2 c dried cranberries

1/4 c pecans or walnuts

1/2 c gluten-free rolled oats

2 tbsp chia seeds

2 tbsp flaxseeds

1 c unsweetened coconut shreds

2 tbsp coconut oil

3/4 c almond butter

1/4 c maple syrup

1 tsp vanilla extract

Few dashes sea salt

1 tbsp unsweetened coconut milk

MAKE IT HAPPEN:

① In your food processor or blender, pulse pecans or walnuts until broken into small pieces. You could also chop them with a knife.

② Mix together all of the ingredients in a large mixing bowl.

③ Scoop mixture into your hands, roll and press into small balls. If the mixture is too dry, add in a bit more almond butter or coconut oil. If the mixture is too wet, add in a bit more coconut flakes or oats. You want a sticky dough texture.

④ Place balls into freezer for 30 minutes so they can stick together.

⑤ Store in an airtight container for up to 7 days in the refrigerator.